Traditional Alfredo sauce is insanely delicious and sometimes considered a splurge with its indulgent amounts of butter, cream, and cheese. This version still gives you a creamy luxurious experience but lowers fat and calories significantly. This isn’t a recipe who’s purpose is copycat the original with different ingredients. This recipe still uses real cheese, and real butter, just way less of it and some clever additions to make up the difference. This healthy, low-fat alfredo sauce is one of the most popular recipes on our site. It’s been here for almost 10 years now (originally shared in August of 2008) and and continues to be a family staple in households all over!
The great thing about this recipe is that it’s made from simple ingredients that you probably already have at home.
It’s also made in under 10 minutes so if you keep this stuff around it’s great for last-minute meals. And if you really don’t care TOO much about calories, go ahead and make it with whole milk. It’s still going to be waaay lighter than using cream, and it tastes extra delicious.
This recipe starts in the blender. You’ll combine some light cream cheese (which adds creaminess and also adds body to the sauce), milk (anything from nonfat to whole milk works, I really like 1-2%), and a little bit of flour (which helps thicken the sauce). Blend it up until it’s smooth.
Meanwhile you’ll melt just a couple pats of butter in a pan with some minced garlic. Your blender mixture gets poured right into that pan.
After it simmers for just a few minutes to thicken, you’ll add the cheese.
Now let’s talk about Parmesan. You can make this recipe with fresh grated parmesan or even the crumbled kind in the bottle. They turn out just a bit different in texture, but honestly either one works. I almost always have both on hand so I tend to do half and half. Just experiment and see what you like.
You’ll take your pan off the heat and then mix that in until it’s melted.
Your sauce will continue to thicken a bit once it’s removed from the heat so I like to set it aside for at least a few minutes before serving it.
I use this on so many different things. Pasta, obviously. But it’s also really great as a sauce on pizza, or a dip for breadsticks, or even drizzled over vegetables.
Guiltless Alfredo Sauce
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 2.5-3 cups sauce
- Category: Pasta
- Method: Stove Top
- Cuisine: Italian
Description
This lightened up alfredo-style sauce is easy to make and delicious on pasta, veggies, or even used as pizza sauce!
Ingredients
2 cups low-fat milk
1/3 cup (3 oz) low fat cream cheese
2-3 tablespoons flour
1 teaspoon salt
1 tablespoon butter
3 garlic cloves
1 cup grated Parmesan cheese
Instructions
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
I finally made this recipe and I can’t believe I waited so long to try it, it is fabulous! My whole family absolutely loved it, we added grilled chicken and a caesar salad.
This is really close to how I make my own Alfredo but I have been trying to smooth it out. This Is perfect! I used 2 tablespoons butter, 1 cup skim and I cup fat free half and half. I also used one doret garlic cube which was the perfect amount for us. So so so so good! I weigh my food (for macros) and ingredients for recipes so I can tell you 102 grams is perfect for 100 grams of pasta and it was 158 calories. Probably like 3/4-1 cup I would say.
Thanks so much for the recipe! My whole family loved it!
Thanks for sharing the macro info!
My family all enjoyed this recipe! That is fantastic because Alfredo is a staple in our house and the recipe I was using had a whole stick of butter and entire block of cream cheese. This was a win!
pretty good recipe, thanks for sharing with us.
So yummy! I made it with chicken, broccoli and noodles it was delicious..the only thing different I did was I grated the garlic with my zester and used 6 cloves of garlic! I love garlic!
Love all your recipes lined up with the photos!
I’m generally not a fan of Alfredo sauce, but made this earlier this week just to mix things up and because it looked quick. I made a chicken/broccoli penne dish. I did add extra parmesan, but otherwise followed the recipe to a T. It was REALLY good, and the leftovers were also great. Thanks!!!
The sauce looks so creamy! I love it! Thank you for sharing the recipe!
This is a family favorite at our house as well! Love it on all kinds of pasta and as a dip for pizza rolls, too.
I always add a thawed box of frozen spinach. And I always double the recipe. We like the leftover on pizza.
I’ve been making this sauce for years. All of my kids love it. They expect to have it over tortellini. Easy to make, super yummy and no guilt when eating it!!!
This has been a favorite family recipe for at least 6-7 years. I have it memorized by now. So good. I have always used fresh parm, never the stuff in the can. I should give that a try.
Oh this looks delicious! Totally trying this tonight for dinner!
This is honestly my default alfreado recipe, found it when I was in high school and cooking meals so my mother wouldn’t have too. Best tasting alfreado sauce I have ever had! Thank you so much for posting
Can I use cornstarch to make this gluten free in place of flour?
I have a lot of people as that. I’ve never tried so you’ll just have to experiment but I think it should work!
Has anyone tried making this recipe with lowfat (Neufchâtel) or nonfat cream cheese?
Yes, I only use low-fat or Neufchael, but I avoid fat free.
Love, love, LOVE this recipe!!!!! So stinkin’ YUM!!!!
Have you ever froZe this sauce? Want to take it for a house boat trip
Yep. When you defrost it, you can add a little milk to thin if the consistency is off.
This was wonderful over zucchini and summer squash zoodles, with chicken breast on the side. My husband said a number of times how good it was. Very light and tasty summer dinner. Thanks!
I know this is an older post but I wanted to say this recipe is a great use for powdered milk! Delicious!